Old-Fashioned Moist & Sweet Skillet Cornbread
A classic dish that warms the heart, this sweet and moist cornbread is perfect for any meal, easily enjoyed with butter, honey, or alongside your favorite soup.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Place a cast-iron skillet in the oven to heat up.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to overmix.
Baking
- Once the skillet is hot, carefully remove it from the oven. Add a little butter to coat the bottom.
- Pour the batter into the hot skillet.
- Bake for about 20-25 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
- Let cool for a few minutes before slicing and serving.
Notes
Best served warm with butter, honey, or alongside favorite soups or stews. Can be stored at room temperature for up to 2 days or refrigerated for up to a week. Wrap tightly for freezing up to 3 months.